This Brie Grilled Cheese is grilled cheese elevated. With a layer of Brie cheese, a bit of old cheddar cheese and dollops of red pepper jelly, then grilled to golden, buttery perfection.
Why you’ll love this Brie Cheese Grilled Cheese!
- It’s seriously delicious! I still have dreams about this grilled cheese :)
- The red pepper jelly tempers the richness of the Brie cheese beautifully.
- A bit of old cheddar adds another flavour note to the mix.
- It’s a great use for a bit of leftover Brie.
Ingredients and Substitutions
Brie Cheese – any Brie cheese round will work here. Be sure to cut the Brie into thick slices. You don’t need to remove the rind unless you want to. I sometimes just scrape a bit of it off with the edge of a knife.
Old Cheddar – old white cheddar or a smoked aged white cheddar is also nice, such as Applewood Smoked Cheddar.
Red Pepper Jelly – just regular red pepper jelly works best. I don’t suggest hot red pepper jelly, unless that’s really your thing. It can overpower the delicate flavours of the cheese.
Sourdough Bread – of course any bread will work, but I’m fond of sourdough. It’s not as rich as a Brioche or Challah (which can be too much with the Brie) and it has a lovely tangy flavour. It grills up beautifully, too.
Butter – for the best grilled cheese, don’t skimp on the butter. I like salted butter and I prefer to melt it in the pan first, rather than buttering the bread. You can certainly butter the bread, if you prefer.
- I prefer to make my grilled cheese by melting the butter in the pan and then placing the bread on top of it. No worries about having softened butter or ripping the bread when spreading! You can do it either way though, as you like.
- Place bottom piece of bread on top of the melted butter.
- Top with thin Brie slices, overlapping just a bit.
- Add dollops of red pepper jelly.
- Top with some shredded old white cheddar, then add top piece of bread. Cook over medium-low heat until the underside is golden. Briefly remove to a plate, melt more butter in the pan.
- Return sandwich to the pan with the golden side up and continue cooking until the bottom is golden, as well. At this point, I will flip back and forth a bit and sometimes place a lid partially covered on top (don’t cover completely as we don’t want it to steam), if the cheese isn’t melted enough. Cook until it’s nice and gooey!
Be sure to cook this grilled cheese over medium low heat, otherwise the bread will over-brown before the cheese is melted.
Get the Recipe: Brie Grilled Cheese Sandwich
- 2 slices sourdough bread, about 3/4" thick
- 1 Tablespoon salted butter, cold is fine, cut into 2 pieces
- 3 oz. Brie cheese, thinly sliced (80g or about 1/2 of a small round of Brie).
- 2-3 Tablespoons red pepper jelly, not hot
- 1/4 cup old white cheddar, shredded
- Melt 1/2 of the butter in a non-stick skillet over medium-low heat, melting it only where the slice of bread will go in roughly the shape of the bread.
- Add one slice of bread over the melted butter. Top the slice with the sliced Brie, only slightly over-lapping. Top with dollops of red pepper jelly, to taste. Top with shredded old white cheddar then place the other slice of bread on top.
- Cook over medium-low heat until the underside is deep golden. Remove sandwich briefly to a plate and melt the remaining butter in the skillet in the same manner as before.
- Return the sandwich to the pan, with the golden side up and the un-grilled side over-top of the melted butter. Cook over medium-low heat until the underside is deep golden as well.
- At this point I will continue cooking, flipping regularly, until the cheese is well melted and gooey. If it seems not melted enough, partially cover with a lid over-top of the pan briefly (to hold the heat in). Don't cover completely as we don't want the sandwich to steam.
- Remove to a cutting board and cut in half to serve. I find with one large sandwich, one sandwich is two servings, especially if served with a bit of soup or other side.
- Serve with a bit more red pepper jelly, if you like.
Another winner, Jennifer! Thank you! :)
So glad you enjoyed it, Corinne! Thanks so much :)
yum! I’ve made variations of this with fig jelly or preserves or else raspberry jam and arugula. The fig version I’ve used sliced cooked chicken and apples or pears too. Thanks for reminding me as now I am going to make this tonight with a salad for a quick meal!
Hi Ann and I think you’ll enjoy this version. The red pepper jelly goes so well with the Brie. Enjoy!